If you’ve been to Jazz Fest before, you know that a refreshing mango freeze is a favorite. One bite of this smooth concoction and you’re no longer feeling the sun, just the music. And once Jazz Fest has passed, you’ll find yourself craving this delicious treat all throughout the summer. But here’s the thing – it’s not that hard to make. Therefore, you have no reason to deprive yourself! All you need is some mangos, lime juice, and agave nectar and a freezer and viola! Really, it’s that simple. If you’d even like to cheat a bit, here’s a hint – mangos can be found frozen at the grocery store and already in perfect chunks. Game changer, really. So if you’re stuck at home during Jazz Fest, you can make this treat and crank up your favorite artist and fest in spirit. If you happen to be one of the lucky ones attending the festival, you can find this taste treat Around the Grounds! Enjoy!
3 1b. 8 oz. mangos (or save yourself the trouble and get frozen mango chunks)
3 T fresh squeezed lime juice
1 C simple syrup or agave nectar
1. Make simple syrup if using. Puree all ingredients in a blender. Strain through a fine mesh sieve. *Hint* Using a whisk will help push the pulp through.
2. Freeze in your ice cream maker until thick and creamy or if you don’t have an ice cream make, just put in an airtight container and put in the freezer until firm.
3. Enjoy while listening to a New Orleans brass band
*Makes about 3 C of sorbet (or freeze!)